Sunday Lunch
In the United Kingdom, the USA, Canada, Australia, New Zealand and Ireland a popular tradition is to cook a Sunday roast. It is a meal that is normally served for lunch on Sunday afternoon and it consists of roasted meat, normally either chicken, pork, beef or lamb, with roasted potatoes, boiled vegetables and a sauce, called gravy.
It is similar to the Christmas dinner that is normally served in these countries. It is quite a difficult meal to prepare properly because most of the components have different cooking times or temperatures. Roast potatoes, for example, need to be cooked on a high heat in the oven and most meat is best cooked on a lower heat.
There are certain accompaniments that go well with certain meats. Yorkshire puddings, a type of light bread, are traditionally served with roast beef. Apple sauce often goes with roast pork. Mint sauce is a favourite side dish for roast lamb. And, “pigs in blankets” are usually served with roast chicken. “Pigs in blankets” are pork sausages wrapped in bacon.
The typical sauce, gravy, is made from the juices that come out of the meat during cooking and it is normally thickened with a roux (a mixture of flour and butter), or with corn flour.
Many other side dishes can be served with a Sunday roast. My personal favourites are roasted parsnips, roasted onions, roasted or boiled carrots, cooked leeks mixed with a little bit of cream, and some steamed green vegetables such as broccoli or kale.
It’s a delicious meal and it’s a great way to get family or friends to spend a Sunday afternoon together.







